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Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers

4

Special Diet

Dairy-Free, Gluten-Free, Vegan, Vegetarian

Course

Main Course

Main Ingredient

Pasta & Noodles

Occasion

Entertaining

Ingredients

  • Kosher or fine sea salt
  • 4 cups broccoli florets
  • olive oil
  • 12 oz gluten free penne pasta
  • 2 shallots, sliced
  • 5 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 5 tbsp San-J Organic Tamari Lite 50% Less Sodium Soy Sauce
  • 2 tbsp chili garlic sauce, more or less to taste
  • 1 tbsp brown sugar or coconut sugar
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 16 oz jar roasted red peppers, drained and chopped
  • 1 tbsp sesame seeds

Directions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Bring a large pot of salted water to a boil.
  • 

Put the broccoli on the prepared baking sheet drizzle with a little olive oil and toss to coat. Spread the broccoli in a single layer and bake for 14–18 minutes or until starting to brown and crisp tender.
  • 

Cook the penne according to the package directions. Drain, saving some of the pasta cooking water.
  • In a large skillet heat 1 tablespoon of olive oil over medium-high heat, add the shallots and cook for about 5 minutes until they start to brown. Add the garlic, white part of the green onions, and ginger and cook, stirring for another 2 minutes.
  • Add the tamari, chili garlic sauce, sugar, vinegar, and sesame oil and cook, stirring for another minute or two. Add the cooked penne, broccoli, and roasted red peppers, simmering for a few minutes.
  • Serve topped with the sesame seeds.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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